LouVue
SALSARITA'S exterior
A Grade

SALSARITA'S

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT
285 N HUBBARDS LN, LOUISVILLE, KY 40207 Website Google Maps

Latest Score

100

Last Inspected

Feb 3, 2026

Violations

81

Critical

81

4.4 (644 Google reviews)

Inspection History

A

Feb 3, 2026

Score: 100

C

Jan 28, 2026

Score: 91

A

Jul 11, 2025

Score: 100

Photo by Salsarita's Fresh Mexican Grill

Salsarita's Fresh Mexican Grill

Photo by Salsarita's Fresh Mexican Grill

Salsarita's Fresh Mexican Grill

Photo by cheez whiz

cheez whiz

Photo by Salsarita's Fresh Mexican Grill

Salsarita's Fresh Mexican Grill

Inspection Reports

A
February 3, 2026 REGULAR
Score: 100 0 violations

No violations recorded for this inspection.

C
January 28, 2026 REGULAR
Score: 91 81 violations 81 critical
Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below. (front food prep)-Quarantined and voluntarily discarded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above.-corrected-food made within 4 hours, reheated to 165 degrees F to be hot held at 135 degrees F.

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed properly. (turn off faucet handle with a barrier)

A
July 11, 2025 REGULAR
Score: 100 0 violations

No violations recorded for this inspection.

Back to Results View on Map